A hearty, traditional dish featuring tender corned beef simmered with aromatic vegetables—then finished under the broiler with a tangy mustard and brown sugar glaze for a crisp, caramelized crust.

📝 Ingredients

• 3–4 lb corned beef brisket (with spice packet or your own blend)

• 1 tablespoon black peppercorns

• 2–3 bay leaves

• 1 tablespoon yellow or Dijon mustard (optional – for glaze)

• 1/2 cup brown sugar (optional – for glaze)

• 6–8 cups water (or enough to cover the brisket)

• 1 large onion, peeled and halved

• 3–4 garlic cloves, smashed

• 4 large carrots, peeled and cut into chunks

• 6 small red or gold potatoes, halved

• 1 small green cabbage, cut into wedges

• Optional: 1 bottle of dark beer (adds richness and depth of flavor)

👩‍🍳 Instructions

1. Prep the brisket: Rinse the corned beef under cold water and place in a large pot or Dutch oven.

2. Add aromatics: Cover with water (and beer if using). Add the spice packet (or black peppercorns, bay leaves, onion, and garlic).

3. Simmer: Bring to a boil, then reduce heat. Cover and simmer for 2.5 to 3 hours, or until meat is fork-tender.

4. Add vegetables: Add carrots and potatoes to the pot and cook for 20 minutes. Then add cabbage and continue simmering for another 15–20 minutes, or until vegetables are tender.

5. Prepare glaze: Preheat broiler. Remove brisket from pot and place on a foil-lined baking sheet.

6. Glaze and broil: In a small bowl, mix mustard and brown sugar into a paste. Spread evenly over the top of the brisket. Broil for 3–5 minutes, or until the glaze is bubbling and forms a crackled, golden crust. Watch closely to avoid burning.

7. Serve: Slice brisket against the grain. Arrange on a platter with vegetables. Serve with warm bread, butter, or horseradish sauce if desired.